An easy and quick vegan pasta sauce recipe requiring only 5 main ingredients and 1 pot. Gluten-free and soy-free options included.
This is an easy week-night recipe for busy times. You can upgrade it to a more practical Bolognese sauce with a few substitutions as well. Enjoy!
Ingredients for the Recipe
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 cans of vine-ripened tomato* (about 1500 grams. Choose D.O.P. San Marzano for premium quality, otherwise I like the Muir Glen and Pomi brands.)
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- optional: ½ cup vegan beef crumbs or cooked minced mushrooms
*For best results, choose canned tomatoes for sauce rather than fresh—unless you have access to fresh vine-ripened tomatoes. Fresh tomatoes at grocery stores are most commonly picked before they reach full ripeness. Buy whole peeled canned tomatoes for maximum flavor.
How to Make Pasta Sauce
- Heat olive oil in a saucepan then add the minced garlic, onions, oregano, bay leaf, and salt. Cook on medium-high for about 10 minutes, until the onions are translucent.
- Add the tomato paste and cook for another 5 minutes.
- Add the diced tomatoes and stir constantly until the mixture boils, then turn down to low-medium to simmer for about 1 hour, mixing every 5-10 minutes.
- Take out the bay leaf before serving. Mix with cooked vegan beef crumbs or cooked minced mushrooms for an easy Bolognese sauce.
- This red sauce will keep in the refrigerator in an airtight container for up to 5 days. You can also store it in the freezer for up to 3 months.
Looking for other easy recipes? Try these:
- Butternut squash & miso mac'n cheese
- Turkish rice with chickpeas
- Mediterranean kale salad
- Tahini roasted carrots
Don’t forget to let me know in the comments if you make this easy pasta sauce! Afiyet olsun (bon appetite)!
You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.
Print📖 Recipe
Easy Vegan Pasta Sauce Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
An easy and quick vegan pasta sauce recipe requiring only 5 ingredients and 1 pot. Gluten-free and soy-free options included.
Ingredients
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 cans of vine-ripened tomato* (about 1500 grams. Choose D.O.P. San Marzano for premium quality, otherwise I like the Muir Glen and Pomi brands.)
- 2 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- optional: ½ cup vegan beef crumbs or cooked minced mushrooms
Instructions
- Heat olive oil in a saucepan then add the minced garlic, onions, oregano, bay leaf, and salt. Cook on medium-high for about 10 minutes, until the onions are translucent.
- Add the tomato paste and cook for another 5 minutes.
- Add the diced tomatoes and stir constantly until the mixture boils, then turn down to low-medium to simmer for about 1 hour, mixing every 5-10 minutes.
- Take out the bay leaf before serving. Mix with cooked vegan beef crumbs or cooked minced mushrooms for an easy Bolognese sauce.
- This red sauce will keep in the refrigerator in an airtight container for up to 5 days. You can also store it in the freezer for up to 3 months.
Notes
- For best results, choose canned tomatoes for sauce rather than fresh—unless you have access to fresh vine-ripened tomatoes. Fresh tomatoes at grocery stores are most commonly picked before they reach full ripeness. Buy whole peeled canned tomatoes for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Sauce, Main
- Method: Cook
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size:
- Calories: 61
- Sugar: 6.3 g
- Sodium: 303.3 mg
- Fat: 2.2 g
- Carbohydrates: 10.2 g
- Fiber: 2.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg
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